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There’s something about a roasted piece of meat that speaks of special occasions, and it doesn’t get much more luxurious than a tender, flavourful ribeye roast.
The rosemary crust on this beef ribeye gives it an extra edge, especially with the creamy cauliflower and comté bake on the side. The cut is equally tasty finished on the barbecue and served with chimichurri as part of an al fresco feast.
Any leftover meat will taste fantastic thinly sliced and scattered over a salad (like this grilled baby gem and corn salad with goats’ cheese).